Job Description

Key ResponsibilitiesFood Preparation & Production

Prepare and execute all Continental cuisine dishes as per standard recipes and presentation guidelines. Ensure mise-en-place is fully prepared before each service. Maintain consistency in taste, texture, portioning, and presentation. Assist in menu planning, recipe development, and specials when required.

Operational Responsibilities

Manage the Continental section efficiently during service. Ensure smooth coordination with other kitchen sections for timely service. Monitor stock levels, reduce wastage, and inform supervisors of shortages or requisitions. Support buffet setups, banquets, and A la carte operations.

Quality & Hygiene

Follow all food safety, HACCP, and hygiene standards. Maintain cleanliness of workstation, equipment, and storage areas. Ensure proper handling, labeling, and storage of ingredients.

Teamwork & Leadership

Guide Commis chefs and train them in Continental cooking techniques. Maintain positive communication with team members and service staff. Assist in staff scheduling, shift planning, and performance improvement when required.

Qualifications & Skills

Diploma/Degree in Culinary Arts or relevant certification. Minimum 2-4 years of experience in Continental cuisine (DCDP) / 4-6 years (CDP). Strong knowledge of sauces, grills, pastas, roasts, salads, and modern plating. Ability to handle high-pressure service environments. Good communication, teamwork, and time-management skills.

Physical Requirements

Ability to stand for extended periods. Able to lift moderate weights and handle kitchen equipment safely.
Job Type: Full-time

Pay: ?22,000.00 - ?30,000.00 per month

Benefits:

Food provided
Work Location: In person